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Countdown to Christmas: 2 days to go

Countdown to Christmas: 2 days to goNow the struggle is no longer against an empty fridge, but instead against a choco-blok full fridge of ingredients I am not allowed to use (according to myself…) This is quite a challenge as I am tempted by delicious looking smoked salmon, home made hummus, a huge log of stuffing and copious amounts of mince pies and brandy butter. But instead I turn once again to the freezer (it’s always these moments that I miss having a freezer at uni, surely a freezer would be most useful to a student who is very poor and can is only cooking for one? Cambridge take note…) I was also keen to make a fairly healthy meal tho prepare us for the excesses of christmas (see above) I’m also not allowed to go too exotic with my Dad and Grandpa (and hide the onions – they have quite similar tastebuds) So in the end I pull up a twist on an old recipe of mine (pea pesto) to serve with a french classic, chicken in white wine sauce, with a healthier slant.

Chop onion into small squares, smash garlic with a crusher or bang the flat side of a knife hard against garlic halves to flatten. (NB to peel garlic easily, chop each clove in half and push from skin side to pop clove out of its shell)Heat oil in a large pan and add onion and garlic and a good sprinkling of salt (to draw out the water from the onion and aid sweating)When soft, add the wine and thyme, pepper and lemon juice. Add the chicken breasts and top with chicken stock, and simmer for 15mins. Remove chicken from the pan, add the flour and whisk to avoid lumps, reducing till you get a slightly thickened sauce, place the chicken back in the pan to serveMeanwhile for the pea puree, bring the peas to the boil and immediately drain. Place into a food processor with all the other ingredients and blitz till smooth